Buy real sausages at an Italian supermarket. They typically come 3-4 to a 1-lb pack and are 6-8 inches long. Cut widthwise into 1-inch pieces or remove the casing to add the sausage loose. P.S. Because sausages are already spiced, you needn’t add as much salt and chili pepper.
Place a large saucepot on the stove; turn heat to just under medium and fry:
When the onion looks good, add:
Brown sausage for a few minutes, and then add:
Reduce heat, cover, and let wine absorb into meat for 10-15 minutes. Once the sausages are drunk, remove lid, turn heat back up, and cook until the wine has almost evaporated. Then add:
Bring to a boil. When boiling, reduce heat, cover, and simmer for 1–1½ hours. Taste for seasoning after 30 minutes.
After simmering, uncover, turn heat back up to medium, and add:
Cook another 20 minutes with the lid off. When sauce is ready discard, the celery and carrot.